Chicken Cordon Bleu Risotto

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Chicken Cordon Bleu Risotto

This easy Chicken Cordon Bleu Risotto recipe is a oneskillet meal that’s the perfect way to use up a little leftover ham after aholiday meal.  This is that dish youthrow together when you’ve had guests spend the night and you want to use theleftover ham you had at dinner the night before.  With about a ½ lb of leftover diced ham and asmall amount chicken you can easily feed 4 to 6 people.  And, the short grained starchy rice that’sused to make risotto gives you that creamy delicious final result withouthaving to add a bunch of fat and heavy cream so this risotto won’t totallywreck your healthy eating plan either. This meal has the feel of luxury instead of leftovers.   
Chicken Cordon Bleu Risotto Preptime: 10 min Cooktime: 25 min
Ingredients 

• 8 oz ham, diced
• 8 oz cooked chicken breast, diced
• 1 ½ cups Arborio rice or other shortgrain risotto rice
• 1 large onion, diced
• 2 tbsp olive oil
• 2 tbsp butter, divided
• ½ cup white wine
• 5-6 cups heated chicken broth or stock
• 3 oz gruyere cheese, grated
• FOR THE OPTIONAL BREADCRUMB TOPPING:
• 1 cup gluten free fresh bread crumbs
• 2 tbsp grated locatelli cheese
• ¼ tsp paprika
• ½ tsp thyme
• 1tbsp olive oil
• 1 tbsp chopped parsley
• salt, pepper to taste
• cayenne pepper, optional

VideoTutorial



Instructions

1. To make the bread crumb topping,preheat the oven to 300°F (or 150°C) and stir together the breadcrumbs,locatelli, paprika, thyme, olive oil, salt, pepper and optionally the cayennepepper then bake the crumbs for 10 minutes on baking sheet sprayed with nonstickspray.  When the topping is crunchy andgolden, transfer the mixture to a bowl, stir in the chopped parsley then setaside. 
2. For therisotto, add the onion, olive oil and 1 tablespoon of the butter to a largeshallow skillet and sauté for 2-3 minutes or until the onions just start to gettranslucent.  Add the rice to the pan andcontinue to sauté for another 3-4 minutes stirring frequently until the rice istoasted and coated in the oil then add the wine to the pan and allow it tosimmer for a minute or so until the liquid is completely absorbed. 
3. Add about1 ½ cups of the broth to the pan and allow the rice to gently simmer as youstir periodically for 5 minutes or so or until most of the liquid isabsorbed.  Add the ham and another 1 ½ cupsof broth and stir to combine.  Allow itto simmer stirring occasionally until the liquid is almost absorbed beforeadding more stock.
4. About 5minutes after adding the ham, add the chicken and continue the process ofadding a ladle of stock then simmering until it’s almost absorbed before addingmore stock.  In total the risotto shouldbe simmering for roughly 20 minutes or until the rice is tender then turn offthe heat and optionally you can stir in 1 tablespoon of grated locatelli and 1tbsp of butter right before serving. 
5. To platethe dish sprinkle each portion with the gruyere cheese then top it off with thecrunchy seasoned bread crumbs.